Directions: |
Directions:Place two layers of paper towels on a plate; set aside.
Peel the potatoes, onion and garlic. Grate half of the potatoes using the coarse holes on a grater, then in the same bowl grate the remaining potatoes, onions and garlic using the fine holes on the grater. Transfer potato-onion mixture to a large colander set over a bowl.
Using both your hands, squeeze the potato mixture to get as much liquid as possible out of the potatoes, letting the excess drip through the holes of the colander.
Remove colander from the bowl. Pour off the watery brown liquid in the bowl, but save the layer of pale beige paste at the bottom. (This is potato starch, and you need it to help your latkes stick together.) Scrape up the paste, dump in the potato mixture, and mix together with a large spoon.
Add eggs, flour, salt, pepper, Cavenders and chopped parsley until it is evenly mixed.
Pour 1/4" of olive oil into a large, heavy skillet. Over medium-high heat, heat oil until a shred of potato mixture instantly sizzles when dropped in. Carefully drop generous spoonfuls of potato mixture into the oil, pressing each spoonful into a flat disk.
Fry until deep golden brown, about 5 minutes, then flip over and continue frying until both sides are well browned, about 8 to 10 minutes total. Using a spatula, transfer latkes to the paper-towels. Blot any excess oil with towels. Serve immediately. |
This recipe for Latkes (Potato Pancakes) is from